Best 4 Swirly Cupcakes Recipes

SWIRLY CUPCAKES

Steps:

• Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
• Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
• Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.

RASPBERRY SWIRL CUPCAKES

Steps:

• Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
• In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
• Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.

NUTELLA SWIRL CUPCAKES

Steps:

• Preheat oven to 160°C.
• Line 12 muffin tins with cupcake or muffin liners.
• Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
• Cream together the butter and sugar in a mixing bowl till texture is light.
• Add in the eggs, one at a time till fully incorporated.
• Add in the vanilla extract.
• Gradually add in the dry ingredients into the wet mix till well-mixed.
• Fill up each liner with batter till about 3/4 full.
• Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
• Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
• Remove individual cupcakes to cool completely on a wire rack before storing.